Temaki Sushi
Ingredients
Sushi Rice
-
3
cups
uncooked rice
-
1
10cm strip
Kombu kelp
-
½
cup
rice vinegar
-
1½
tbsp
sugar
-
½
tsp
salt
Fillings
-
150
g
Sashimi grade tuna
-
150
g
Sashimi grade squid
-
150
g
Sashimi grade octopus
-
1
small jar
Salmon roe
-
4
eggs
Eggs
-
20
leaves
Shiso leaves
-
1
250g tin
tuna
-
1
tbsp
mayonnaise
-
1
small
cucumber
-
20
sheets
Nori
-
to taste
Wasabi
-
to taste
Soy sauce
Instructions
- Cook the sushi rice according to your rice cooker instructions or in a pot, adding dashi powder or a kombu strip before cooking.
- While the rice cooks, heat rice vinegar, sugar, and salt in a small pot until dissolved to make sushi vinegar.
- Break eggs into a bowl, pour into a frying pan, and cook, flipping once, then cut into small rectangles.
- Slice tuna, squid, and octopus into thin strips and cut cucumber thinly.
- Plate all fillings on a serving dish.
- Once the rice is cooked, mix in the sushi vinegar and allow to cool.
- Serve the sushi rice with the fillings and let everyone roll their own sushi.
Nutrition Facts (estimated)
Servings
8
Calories
384
Total fat
5g
Total carbohydrates
57g
Total protein
22g
Sodium
306mg
Cholesterol
150mg
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